Smoked Chicken, Rabe and Wild Rice Casserole
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 404, total fat 27 G., saturated fats 15 G., proteins 16 G., carbohydrates 26 G., fiber 3 G., cholesterol 69 mg, sodium 278 mg, sugar 5 G.
Calories 404, total fat 27 G., saturated fats 15 G., proteins 16 G., carbohydrates 26 G., fiber 3 G., cholesterol 69 mg, sodium 278 mg, sugar 5 G.
To make this flavorful cheesy casserole, you don't actually need smoked chicken: rotisserie chicken and a little liquid smoke will do. A mix of vegetables, including broccoli rabe, makes it juicy, and a sprinkle of flaked almonds adds just the right amount of crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 1 cup onion, diced into medium cubes (about 1 medium onion)
- 0.5 cup celery, cut into medium cubes (about 2 stalks)
- 1/4 cup flour
- 2.5 cups chicken broth
- 2 tbsp. crème fraîche
- 2 tbsp sherry vinegar
- 1 tbsp. roasted garlic paste
- 1 tbsp soy sauce
- Meat from 1 large grilled chicken, diced
- 3 cups cooked wild rice (not sprouted)
- 2 cups chopped rapini
- 1 tbsp. chopped rosemary leaves
- 0.5 tsp liquid smoke
- 1/4 tsp red pepper flakes
- 220 g Swiss cheese, grated
- 0.5 cups chopped almonds
We recommend
Recipes with similar ingredients: grilled chicken, rapini, wild rice, celery, sherry vinegar, liquid smoke, rosemary, almond
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a 12-inch (30 cm) enameled cast-iron skillet, melt the butter over medium-low heat. Add the onion and celery and cook until the vegetables are softened, about 5 minutes. Add the flour and cook, stirring, for about 3 minutes.
- In a medium bowl, combine the chicken broth, crème fraîche, sherry vinegar, garlic paste, and soy sauce. Gradually pour the liquid into the onion mixture, stirring constantly. Lumps may form at first, but just keep stirring, and they will disappear.
- Reduce heat to medium-low and continue cooking until the sauce comes to a simmer and thickens. Add the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes, and cheese. Sprinkle with almonds and bake until golden brown, 15–20 minutes.
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